Malwani Style Cauliflower Gravy

Cooking Malwani style cauliflower curry is a great idea because it is new from all that I made before and infuses coriander leaves which is kind of my most favorite herb so to speak.

I quickly blended a handful of coriander leaves fresh out of the fridge,

some garlic cloves about four or five,

half an inch of ginger and

a few round and big tomatoes. I blended them well and all that turned into a smooth paste. I started to cut out cauliflower florets and chopped up about half a small bowl of red onions essential for this preparation. After that I began to heat up my wok with a couple of tablespoons of white vegetable oil. As the oil turned warm enough, I added the chopped onions and sautéed them until they changed color. To this, I then added a teaspoonful of turmeric, half a teaspoon of red chili powder the Kashmiri Mirch variety that adds only color and one tablespoon of garam masala spice mix from a packet I bought from an Indian grocery store nearby. I usually use the readymade ones when I am feeling a bit lazy and do not feel like making a garam masala mix from scratch. Nicely cooked them all and added a splash of warm water to give it a smooth even consistency.

Next up I boiled the cauliflower florets for about four or five odd minutes. Once the cauliflower florets were sort of done took them out of the boiling water and added them to the masala or spice mix that was being cooked next to it. After stirring all the ingredients for about a few extra seconds, added a lid on and closed it up for about five minutes long under the fire until it was done while keeping the flame on medium low. Finally, what you get is a thick gravy with cauliflowers, a dish that you can enjoy with either hot rotis or rice.